Wings Recipe

Prep the wings

Pat wings dry with paper towels. If not already split, separate wing tips (discard or save for stock), then split at the joint into drumettes and flats. Drying is important for crisp skin.

Season and coat

Place wings in a large bowl. Sprinkle baking powder, kosher salt, and black pepper over wings. If using the optional dry rub, add smoked paprika, garlic powder, onion powder, and cayenne pepper. Toss thoroughly to coat each piece evenly. The baking powder helps crisp the skin in the oven.

Rest

Line a baking sheet with a wire rack set over the sheet. Arrange wings on the rack in a single layer with space between pieces. Refrigerate uncovered for 30 minutes if you have time — this further dries the skin for extra crispness. If not, proceed immediately.

Bake

Preheat oven to 425°F (220°C). Place the baking sheet with wings on the middle rack and bake for 25 minutes. Flip each wing and bake an additional 15–20 minutes, or until skin is deeply golden and crisp and internal temperature reaches 165°F (74°C). Total bake time ~40–45 minutes depending on size.

Make the sauce

While wings bake (or in the last 10 minutes), combine butter, hot sauce, honey, apple cider vinegar, Worcestershire, and salt in a small saucepan over low heat. Stir until butter melts and ingredients are emulsified, about 2–3 minutes. Do not boil. Taste and adjust heat or sweetness.

Toss wings in sauce

When wings are done, transfer hot wings to a large clean bowl. Pour the warm buffalo sauce over the wings and toss gently until evenly coated. For a saucier finish, reserve a little sauce to serve on the side.

Arrange wings on a platter with celery and carrot sticks and a bowl of blue cheese dressing or ranch. Sprinkle any remaining dry rub or a pinch of flaky sea salt if desired. Serve immediately while hot and crispy.